Tomato, Mozzarella, and Polenta Platter
Recipe from
Better Homes and Gardens
Whether the tomatoes come from your garden, the farmer's market, or the supermarket, this salad celebrates summer's bounty. Along with the tomatoes, indulge in tender butterhead lettuce, creamy fresh mozzarella, and tangy kalamata olives.
Servings:
4 servings
Total Time:
20 mins
Ingredients
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1 large headbutterhead (Boston or Bibb) lettucesee savings
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8 ouncesfresh mozzarella cheese, slicedsee savings
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2 mediumred tomatoes, cut into wedgessee savings
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2 mediumyellow tomatoes, slicedsee savings
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1/4 cupfresh basil leavessee savings
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1 16-ounce packageprepared polenta, cut into 3/4-inch-thick slicessee savings
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2 teaspoonsolive oilsee savings
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1/3 cupkalamata olivessee savings
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1/4 cupbottled red wine vinegar and oil dressingsee savings
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Directions
1.
Line a platter with butterhead lettuce leaves. Or, make a basket out of the head of butterhead lettuce by removing center leaves. Arrange mozzarella, tomatoes, and basil leaves on top of lettuce, leaving room for polenta.
2.
In a large nonstick skillet cook polenta slices in hot oil over medium heat for 4 to 6 minutes or until warm and lightly browned, turning once. Add polenta and olives to platter or basket. Serve with dressing. Makes 4 servings.
Nutrition information
Per serving: Calories 395, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 44 mg, Sodium 928 mg, Carbohydrate 30 g, Fiber 5 g, Protein 16 g. Daily Values: Vitamin A 26%, Vitamin C 44%, Calcium 27%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet.
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